yosi
Junmai Ginjo-shu with a rice polishing ratio of 50
Itashita-Yamada is a type of Yamadanishiki grown in the rice paddies of Takanori Suzuki, the brewery's owner, in Aizusaka, Fukushima Prefecture, Akebono's hometown. This Junmai Ginjo, made from Itashita Yamada, which was grown on the same land, drinking the same water, blown by the same winds, and exposed to the same sun as Akebono's own, is one of the Tenmei brand's most special products.
When poured into a glass, the aroma is not so strong but has a gorgeous citrus fruit aroma. The first sip is supple, but the second half of the sip is strongly acidic. It gives the impression of being different from the standard Tenmei.
It is also delicious.
My favorite level (self-assessment)
★★★★★★★☆☆☆☆
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